Falafel

Name: Falafel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Turkish
Ingredients: 2 tablespoons Sunflower Oil; 1 chopped Onion; 1 clove peeled crushed Garlic; 400g Chickpeas; 1 tsp Ground Cumin; 1 tsp Ground Coriander; Handful Parsley; 1 beaten Egg

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Serves 3 657 kcal per serving Prep 15 min Cook 10 min

Ingredients

2 tablespoons Sunflower Oil
1 chopped Onion
1 clove peeled crushed Garlic
400g Chickpeas
1 tsp Ground Cumin
1 tsp Ground Coriander
Handful Parsley
1 beaten Egg

Instructions

Heat 1 tablespoon of sunflower oil in a large frying pan over low heat. Add the onion and garlic and cook for about 5 minutes until softened but not coloured.
Transfer to a large bowl with the chickpeas, ground cumin and coriander. Mash with a fork or potato masher until the chickpeas are fully broken down and the mixture is coarse.
Stir in the parsley and season to taste. Add the beaten egg and mix well with your hands until the mixture comes together.
Shape the mixture into 6 balls, then flatten them into patties.
Heat the remaining oil in the pan over medium heat and fry the falafels for about 3 minutes on each side until golden brown and firm.
Serve hot or cold with couscous, pitta bread or salad.

Tips

Always use dried chickpeas that have been soaked overnight; canned chickpeas are too wet and will cause the falafel to fall apart.
Add a small amount of baking soda to the mixture just before frying to ensure a light and fluffy interior.
Chill the falafel mixture in the fridge for at least 30 minutes before shaping to help them hold together during cooking.

Variations

Baked Falafel: Brush the patties with olive oil and bake at 200°C for a healthier, lower-fat version.
Herbed Falafel: Double the amount of parsley and cilantro for a vibrant green center.

Storage

Store cooked falafel in the fridge for up to 4 days. Reheat in an oven or air fryer to maintain the crispy exterior; the microwave will make them soft.